Reviewed: Feb. 20, 2012

Very good! Added garlic in the beginning and frozen spinach at the end.

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Reviewed: Sep. 19, 2011

Excellent lentil soup. I have been looking for a healthy soup like this. I tweaked it like some reviewers did by adding chili powder and cumin to taste. I think next time I will add a can of diced tomatoes instead of the sauce. Great winter soup with cornbread!

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Beachbaby 72

Cooking Level: Expert

Home Town: Midland, Texas, USA

Living In: College Station, Texas, USA

Reviewed: Feb. 17, 2011

This would be tasty as is, but is also good with these modifications: I added garlic and italian sausage, and used canned diced tomatoes instead of tomato sauce. One time we also added mushrooms, and that was good too.

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Brenda

Reviewed: Dec. 11, 2010

Five star because i used this as a base basically for making up a lentil soup recipe. I've never had lentil soup before, and I was very pleased with how it turned out. I would rate it in the top 5 soup recipes I've ever had. I did revise it to suit my own tastes. Also, I guessed at the measurements. i changed the beef broth to a half a packet of Ramen Noodle Soup's packet of seasoning that it comes with, mixed with water, and completely omitted the tomato sauce and italian seasoning. i then used some suggestions i found on here. cumin, bacon, garlic cloves, red potatoes, and after it was all simmered and done, i added some milk and some sour cream and served it with mozzerella cheese and corn tortilla chips. very very delicious. I will make this again and again. thank you

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cowgirl1821

Reviewed: Nov. 20, 2010

I've made this 4 times already... I had to cut back on the broth because it ended up being too salty, but I love it. It's SO quick and easy and I almost always have the ingredients. It stores well in the fridge and is perfect on rainy days.

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allison

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 15, 2010

I omitted the tomato sauce and added garlic, celery, carrots, a potato and a leek. Hearty and tasty!

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Stradivaria

Cooking Level: Intermediate

Reviewed: Mar. 4, 2010

I've made this a few times. It needs tweaking; as it stands the flavor is just barely passable for me. Making a few changes regarding seasoning and adding more veggies (turning this into a Mexican inspired soup) and serving with quesadillas or tortilla chips is delicious. My picture will show brown lentils, pureed; the picture up currently appears to show red lentils, pureed. Let me stress that my 3-star rating does NOT indicate a bad recipe: it indicates a very nicely written, easy recipe with a short list of ingredients that bends itself easily to your tweak and changes! Thanks for the recipe!

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JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Jan. 2, 2010

I have made lentils a million ways and THIS is delicious and easy. I bought beef broth on accident and so when I came here put in "Beef Broth and Lentils" and this recipe came up. Boy, am I glad it did! Alterations to this recipe: No Italian Seasoning (not a fan), no tomato sauce (substituted 1 can of diced tomatoes), and cayenne pepper and some Ms Dash. Easy, easy - nothing else. A little parmesean when served. Easy and delicious on a COLD January night! Thank you!

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mominmichigan

Reviewed: Dec. 19, 2009

Very easy to make. I added 3 garlic cloves to the sautee, and some cut up celery along with the carrots. to make it vegetarian for my company I used organic vegetable broth. It was delicious!

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